Chard and Quinoa Salad

|A hearty winter salad with spices and crunch.|chard rainbow chard swiss chard|150g quinoa well washed3 tbsp extra-virgin olive oil3 large garlic cloves finely grated1 cinnamon stick2 tsp cumin seeds1 bunch chard trimmed (about 700g trimmed weight) and stalks cut on an angle into 5cm-wide pieces3 tbsp sultanas350ml stock or watersalt and pepper to taste1 tbsp white wine vinegar½ lemon juiced250g fresh ricotta cheese3 tbsp sunflower seeds2 tbsp blanched almonds toasted|Add the quinoa to a medium saucepan and cover generously with boiling water. Simmer for 10 minutes then drain.Heat two tablespoons of oil in a large saucepan. Add the garlic and fry briefly until fragrant. Add the cinnamon cumin chard sultanas and stock and stir until the chard has wilted down. Season with salt cover and cook over low heat until quite tender about 20 minutes.Add the quinoa to the pan season with salt and pepper and cook for five minutes. Tip out on to a serving plate and set aside to cool a little.While still warm dress quinoa mixture with the vinegar lemon juice and remaining oil. Adjust the seasoning if necessary and mix thoroughly. Drop on the ricotta scatter over the sunflower seeds almonds and serve.|10.00 minutes|6|Good Food